Food

Kielbasa Bacon Bombs

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Kielbasa Bacon Bombs! Food doesn’t have to take all day to be fabulous. After all, shortcuts can make a terribly long day end much better with time-saving features. Whether you’re looking for a tasty appetizer to share with others or relax with maximum flavor while putting forth little effort, here’s an idea when nothing else sounds good. Meat-lovers thrive on simplicity. Get inspired and try something different. You’ll thank me. My husband did. 

KIELBASA BACON BOMBS

Ingredients:

16 ounces candied bacon, precooked***

16 ounces kielbasa sausage, cut into chunks 

2 tablespoons whole grain mustard

Instructions: 

Preheat oven to 350°. Warm candied bacon for 30 seconds in the microwave. Cut bacon to wrap around a chunk of kielbasa sausage. Secure with a wooden pick. Place on a nonstick baking sheet. Repeat until all sausage chunks are used. Bake for 10-15 minutes to heat through. The bacon with turn crisp. Remove from oven. Arrange on a platter and serve with whole grain mustard for dipping. 

***To make your own candied bacon, follow the link provided. 

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Jalapeño Honey Hummus

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Jalapeño Honey Hummus! I like hummus. You like hummus. We all like hummus….don’t we, generally speaking? Some say it can be a little bland; others say bone dry. I say add smooth creamy natural honey for a hot kick and spicy finish that will make it unforgettable. Before you know it, you’ll be scooping that silky texture onto all kinds of foods. Hmmm….(thinking out loud)…better make more. 

JALAPEÑO HONEY HUMMUS 

Ingredients:

2 jalapeño peppers, roasted and seeds removed 

15.5 ounce can chickpeas, drained and rinsed

2 tablespoons raw honey

1/3 cup olive oil 

Sea salt and pepper, to taste

3 tablespoons water, for consistency 

Herbs de Province, for garnish

Instructions:

Broil jalapeños until blackened and blistered on the outside, approximately 6-7 minutes. Seal the jalapeños in a plastic bag until room temperature; remove skin. In a food processor, combine jalapeños, chickpeas, and honey until puréed. Scrape down sides, as needed. As the processor is running, slowly pour in olive oil. Continue to blend until hummus is smooth. Season with sea salt and pepper using water to thin until hummus is desired consistency. Garnish with a pinch of Herbs de Provence. Serve with bbq pork, radish slices, celery spears, and pita bread.

Irish Morning Porridge

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Irish Morning Porridge! Depending on where you live, porridge can be the correct terminology for this dish versus its familiar counterpart known as oatmeal. Both are grain-based meals yet porridge allows the chef to substitute cornmeal, quinoa, and polenta, if the craving nudges you in that direction. Oatmeal, on the other hand, consists of rolled oats, old-fashioned, steel-cut, whole, and instant oats. Just oats. Yet here we are. They each have health benefits and do the body good, so I say use the terms interchangeably. 

IRISH MORNING PORRIDGE 

Ingredients:

1 1/2 cups water

1/3 cup steel-cut oats

1/8 teaspoon sea salt

.5 ounces box of raisins

Dash cinnamon, to taste

Fresh strawberry, for garnish

Raw honey, to drizzle

Instructions:

Bring the water to a boil in a small saucepan over medium-high heat. Gently add the steel-cut oats, sea salt, and raisins into the water; bring back to boil. Reduce heat to low; simmer for 30 minutes without stirring. Remove from heat. Sprinkle with cinnamon and garnish with a fresh strawberry. Drizzle with raw honey. Serve immediately. 

Hot Honey Cheese Snack

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Hot Honey Cheese Snack! I think by now you can see I have an addiction to spicy foods. Close your eyes and imagine me jumping for joy when I discovered my favorite source of natural honey infused with scotch bonnet and habanero peppers. Talk about fiery and sweet! The cheese actually acts as a coolant so no one goes running from the room with their mouth on fire. Trust me. Would I lead you down the orchard path to simply get stung?!?

HOT HONEY CHEESE SNACK

Ingredients:

8 ounces Brie cheese

2 ounces hot honey

Red pepper flakes, for garnish

Dried oregano, for garnish

Instructions:

Preheat oven to 350°. Unwrap Brie and place in a small ovenproof crock or baking dish. Bake for 15-20 minutes or until cheese is melted and gooey. Drizzle with hot honey, red pepper flakes, and dried oregano. Serve immediately with baguette slices and nut mixture. 

Gorgonzola Blue Chip Appetizer

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Gorgonzola Blue Chip Appetizer! If I told you there was a slightly healthier alternative to regular potato chips and tortilla corn chips, would you believe me? Naturally blueish-purple potatoes seriously come in chip form in the snack aisle at the grocery store. At first bite, you may notice a slightly nutty taste. It’s different, but good. By adding a layer of melted cheeses, suddenly this snack has become a gourmet appetizer. Personally, I like the added kick of sriracha and green onions. If you’re not sure of the rest of the family, put these finishes on the side to add later. It could mean more for you. 

GORGONZOLA BLUE CHIP APPETIZER

Ingredients:

5-ounce bag blue vegetable chips

4-ounces Gorgonzola cheese crumbles

1/2 cup mozzarella cheese, shredded 

1-2 green onions, sliced thin

Sriracha sauce, to taste

Instructions:

Layer blue vegetable chips in a single layer on a microwave-safe serving platter. Arrange crumbled Gorgonzola cheese over chips. Evenly cover with shredded mozzarella cheese. Microwave platter on level four for two minutes. Repeat, if necessary, to melt the cheeses. Top with green onion strips. Drizzle with sriracha sauce. Serve immediately. 

Fried Fish Brekkie

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Fried Fish Brekkie! Think about swapping out bacon and sausage with fried fish the next time you make eggs for breakfast. Fish provides high protein and low carbohydrates, which actually makes you feel full longer. Eggs not only assist with digestion, they kick start your metabolism, making the two a match made in Heaven. Perhaps you might try it sometime. 

FRIED FISH BREKKIE

Ingredients:

4 ounce fish fillet

Sea Salt and Black Pepper, to taste

2 tablespoons vegetable oil

Dill weed, for garnish

Instructions:

Using a paper towel, pat fish dry to remove any moisture. Season both sides with sea salt and black pepper. Preheat an iron skillet over medium high heat. Carefully add vegetable oil. Add the fish to the pan; cover with a screen to avoid splattering. Cook for 2-3 minutes; then flip over and cook 3 minutes longer. A slightly crispy crust will form. Transfer fish to a plate and serve with melted lemon butter. Garnish with fresh dill. 

“Eye” See You Charcuterie Board

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: “Eye” See You Charcuterie Board! I honestly could not resist buying two hand blown shot glasses featuring an eyeball in the bottom, made by a local artist. What a conversation starter when giving a toast. For instance: “Here’s mud in your eye!” Or “I’ve got my eye on you!” Or “Here’s looking at you, kid.” Maybe you can come up with a phrase familiar to you. No matter how you say “Cheers”, it always means “Let’s get this party started.” Carry On. 

“EYE” SEE YOU CHARCUTERIE BOARD 

Ingredients:

1/2 baguette, frozen

1 orange, sliced

1/2 cup tropical fruit and nut trail mix

4 ounces bacon cheddar cheese, cut into cubes

1/2 pound applewood smoked deli ham, sliced

Hot Honey, for drizzling

Kettle Chips

Sun Chips

Instructions:

Preheat oven to 400°. Place frozen baguette on a baking sheet; set aside. When oven is ready, bake the bread for 10 minutes. Remove and slice. Arrange warm baguette, orange slices, trail mix, cheese cubes, smoked ham, hot honey, kettle chips, and sun chips on a cutting board. Serve. 

DIY Outdoor Kitchen Meal

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: DIY Outdoor Kitchen Meal! Leftovers make great meals, simply by preparing them another way. Using the outdoor kitchen makes that possible, no matter the weather. Imagine the incredible aromas filling the air with smoky curlicues. Try not to drool. The vegetables will be done shortly, retaining moisture and nutritional value, if that’s important to you. I’m all about the taste. Sometimes there’s a slight caramelization, which is actually a bonus. Are we good? Then let’s get started. 

DIY OUTDOOR KITCHEN MEAL

Ingredients: 

2 ears corn on the cob, cut in half

1 bunch asparagus spears, stalk ends snipped

1/2 pint cherry tomatoes, halved 

1 cup cooked pork tenderloin, shredded

1 tablespoon olive oil

1 tablespoon butter, room temperature 

1 teaspoon seasoning salt

Instructions:

Preheat gas grill to 400°. Drizzle olive oil over fresh asparagus spears. Place in a grill pan; sprinkle with half the seasoning salt; set aside. Rub softened butter over the corn on the cob. Sprinkle with remaining seasoning salt. Place corn on preheated grill grates. Close lid. Allow corn to char; using tongs, turning every 4 minutes to char. Kernels will be tender and juicy when pierced with a paring knife. Warm shredded pork in foil on the grill while cooking the asparagus spears in the grill pan for 5 minutes. Turn as necessary to prevent burning. Transfer all food to a platter. Serve immediately with halved cherry tomatoes. 

Croque Madame Magic

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Croque Madame Magic! For a late night snack or weekend brunch idea, make your own French favorite at home. You can cut corners by using the microwave to melt the cheese and warm the ham. Or instead, for added crunchiness, use an iron skillet to toast the bottom of the sourdough bread until golden brown. Don’t forget to brush both sides with butter. Same with the egg. Make it in the microwave or fry it in the skillet. Don’t you just love it when I give you a choice?

CROQUE MADAME MAGIC

Ingredients:

1 slice artisan sourdough bread, toasted

1 teaspoon sea salt butter

1 slice Canadian bacon

1 slice Gruyère cheese

1 cooked egg, over easy

Herbs de Provence, for garnish

Instructions:

To assemble the open-faced sandwich, place sourdough toasted bread on a plate. Slather with sea salt butter. Next layer Canadian bacon on toast. Cover meat with a slice of Gruyère cheese. Microwave on High setting for 20 seconds. Top with cooked egg. Sprinkle with Herbs de Provence spices. Serve immediately.